Italian Polish Fusion Mushroom Pizza

Having a wonderful Polish boy as my sweetheart has been such a creative inspiration for me, especially when it comes to vegetables. Did you know that once upon a time, a Polish king married an Italian queen and that's how Polish people starting eating vegetables like beets! Because an Italian brought them. I tell Rick, my sweetheart, all the time that we are the reincarnation of the Polish king and the Italian queen and that he eats great vegetables because of me. He just listens patiently and takes me to great farmers markets.
Rick, and his family, I discover love mushrooms as do I. As I was preparing a pizza for Rick's parents recent 70th wedding anniversary, I invented the following pizza topping which can be used with any dough for baked or grilled pizza's for one pizza round using a half pound of pizza dough.
Mushroom Pizza1/2 pound of pizza dough (yours or a bakery's will do)
3 large portabella mushroom caps wiped clean
1 1/2 teaspoons minced garlic
1/8 teaspoon dried thyme or 1/4 teaspoon fresh
1/2 teaspoon black pepper
1/2 teaspoon white truffle oil
1 1/2 tablespoons extra virgin olive oil
1/2 cup grated pecorino romano cheese
3/4 cup grated part skim mozzarella
1. Chop mushrooms, garlic, thyme, and pepper in food processor on pulse until mushrooms are chopped fine and evenly. You may need to stop and stir the ingredients to avoid overprocessing of some mushrooms and too large of a size with others.
2. Heat 1 tablespoon of olive oil in the pan. Add mushroom mixture and saute for a few minutes, stirring occasionally until some of the moisture evaporates. Remove from heat.
3. Add truffle oil, and romano cheese. Set aside.
4. Roll out pizza dough into a circle of 16 to 18 inches in diameter. Sprinkle bottom of pizza piel with corn meal. Place dough on peil. Brush dough with remaining olive oil. Sprinkle half of the mozzarella on dough (yes some of the cheese goes under the mushrooms and some goes on top!)
5. Spread mushroom paste over the cheese carefully with a spatula. Sprinkle with remaining mozzarella and bake at 400 for 10 to 15 minutes on a pizza stone or until crisp but not burnt on the bottom. What I learned about grilling pizzas I will save for another day.